In an 8 quart or larger pot sauté the onions and mushrooms in the fat. When the onions become glassy add the garlic, ginger, and curry paste and cook for another minute or so until fragrant.

Pour in the bone broth and coconut milk. Add the turnips, butternut squash, tomatoes and sea salt. If needed add a little water to make sure all the vegetables are covered. Bring to a simmer, cover and let cook for 45 minutes. Stir every so often to make sure nothing is sticking to the bottom. The butternut squash should start to fall apart.

If you would like rice with your curry start making it now. In a sauce pan add the rice, water and salt. Cover and bring to a simmer. Allow to cook for 20 minutes and then remove from heat. Cover and set aside to serve with curry.

Mix the bell pepper, fish sauce, and pork in to the curry and cook for an additional 15 minutes.

Stir in the greens, seaweed and nutritional yeast. Cook for 5 minutes or until the greens have wilted. Adjust the salt; if needed add more.

Serve alone or with rice, or riced cauliflower(see below)

Riced Cauliflower Instructions:

Using one head of cauliflower,wash and thoroughly dry cauliflower, then remove all greens.

If using a grater, cut the cauliflower into large chunks and use the medium-sized holes to grate into “rice.” If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into “rice.”

Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.

Once you have your cauliflower rice, you can use it raw, OR sauté in a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired.